Description
An opulent, herb-crusted bone-in prime rib roast paired with a luscious, velvety gravy made from roasted bone marrow and deep red wine—perfect for celebratory dinners or regal winter feasts.
Ingredients
Units
Scale
- For the Prime Rib:
- 5 lb bone-in prime rib roast
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh sage, chopped
- 1 tbsp fresh thyme, chopped
- 4 garlic cloves, minced
- 1 tbsp olive oil
- For the Bone Marrow Gravy:
- 4 split beef marrow bones
- 1 onion, chopped
- 1 shallot, minced
- 3 sprigs thyme
- 2 sprigs rosemary
- 2 sprigs sage
- 1 bay leaf
- 3 tbsp all-purpose flour
- 1 cup dry red wine
- 4 cups beef broth
Instructions
- Roast the Bone Marrow: Preheat oven to 450°F (230°C). Place marrow bones cut-side up on a baking dish and roast for 15–20 minutes until browned and bubbly. Set aside to cool, then scoop marrow into a bowl and mash lightly.
- Prepare the Prime Rib: Combine salt, pepper, rosemary, sage, thyme, garlic, and olive oil into a paste. Rub thoroughly over the entire roast. Let sit at room temperature for 1 hour.
- Preheat oven to 500°F (260°C). Place roast bone-side down in a roasting pan or cast iron skillet.
- Roast for 20 minutes, then reduce oven to 325°F (165°C) and continue roasting for about 1 hour 15 minutes, or until internal temp reaches 130°F for medium-rare.
- Rest the roast covered with foil for 20 minutes before carving.
- Make the Gravy: In a pan, sauté shallot and onion in a little beef fat until translucent. Add flour and stir to form a roux. Slowly whisk in red wine and reduce by half.
- Add beef broth, bay leaf, herbs, and roasted marrow. Simmer 20–25 minutes until thickened and flavorful. Strain if preferred.
- Slice roast and spoon over with hot marrow gravy. Serve immediately.
Notes
- Use a meat thermometer to ensure perfect doneness (130°F for medium-rare).
- Let the roast rest to retain juices and enhance tenderness.
- Roasting bones ahead of time deepens the flavor of the gravy.
- Strain the gravy for a smooth, refined finish or leave rustic with marrow bits.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice with gravy
- Calories: 580 kcal
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 42 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 160 mg
